3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Torn lettuce 56F stored in sandwich makeline cooler right after prepped.//Manager placed in cooler to re-chill.// COS//Manager will submit Written Plan to use Time as Control.// Blue cheese 46F on makeline and diced tomatoes 55F stored in WI cooler.//Discarded

4

Yes

6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks//No paper towel at back kitchen sink near raw hamburger cooler.//6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. // No soap in bathroom.//COS

3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Torn iceburge lettuce, sliced tomatoes 54-57F on both makeline stations.//Blue cheese 54F.// Several bags of chopped hamburger meat 67F from day before stored in clear sealed plastic bags in WI cooler.////All were voluntarily discarded.//3-501.16 (A)(2) TCS foods in cold holding unit >41°F due to faulty equipment. Cease use of equipment until repaired and verified by JCDH. ///Ambient temperature of bottom RI cooler is 54F near fry station and 44F near drive through.

1

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.// Standing water in bottom of RI cooler near drive through window, large ice buildup in WI freezer with food stains.// Lemonade spills under machine.